Recipe: Chinese White Radish and Carrot Soup (萝卜汤)

by Mummy's Kitchen

When my son was doing a 3-month intern in a 3D printing company, my sister told me that I should boil this Chinese Daikon and Carrot Soup for him to help to cleanse and detoxify his digestive system.  I have no idea where she obtained this piece of information from. Despite this, I have been boiling this soup every now and then, simply because it is tasty and refreshing.

Recently, I have been trying to master the technique of how to boil a full flavoured and yet clear and clean soup for my family and I most probably have got it. Hahaha!! Hope you love this soup and keep your family nourished and healthy!!

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Serves 4 to 5 persons

Ingredients:

800g pork – preferably with bones, cut into large chunks

1 – 2 pieces of stock fish (optional)

1 large radish, peeled and cut into chunks

2 large carrots, peeled and cut into chunks

5 red dates

1 tablespoon of wolfberries

14 cups of water

2 tablespoons of salt and some extra salt to taste

Garnishing:

Some chopped spring onions and coriander

Method:

  1. Rub the pork with 2 tablespoons of salt.
  2. After 5 minutes, rinse off the salt with water.
  3. Fill the soup pot with water and bring it to a boil.
  4. Add in the pork and bring it to a boil.
  5. Start to skim off the scum and the fat that accumulates on the surface of the soup.
  6. Continue the skimming process till you see that the liquid is clear.
  7. Add in the stock fish, if you are using.
  8. Gently simmer for 1½ hours.
  9. Add in red dates, the radish and carrots. Bring them to a boil.
  10. Lower the heat and simmer for ½ hour.
  11. Add in the wolfberries and season with salt. Simmer for another 20 minutes.
  12. Garnish with spring onions and coriander, then serve.

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Mummy's Kitchen

Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

One thought on “Recipe: Chinese White Radish and Carrot Soup (萝卜汤)”

  1. YIP YIN WAH says:

    It’s true the radish is a detoxify. Even prickles radish is good for cleansing of our internal organs. That’s one of the reasons why Japanese and Koreans consume lots of radish in their meals. Take sushi and tempura as an example, it’s always on their plate.😉

    Reply

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